Below are the U-Pick orchards and farms for corn that we know of in this area.
Not all areas of a state have corn farms that are open to the public. If you know of any others, please tell us using the add a farm form!
Remember to always check with the farm's own website or Facebook page before you go - or call or email them if they don't have a website or Facebook page. Conditions at the farms and crops can change literally overnight, so if you want to avoid a wasted trip out there - check with the farm directly before you go! If I cannot reach them, I DON'T GO!
PLEASE report closed farms, broken links and incorrect info using the "Report Corrections" form below.
Corn reaches it's peak sweetness and flavor when the kernels are full, and just touching each other, like a good set of teeth! They should not be bloated and smushed so tightly that there is no space left at all. The bloated overripe ears will have a bland, starchy taste.
Here's what to look for:
To harvest, snap off the ears by hand with a quick, firm,
downward push; then twist and pull.
Avoid twisting or yanking
the ears, as this can damage the stalk or the ear itself.
Corn is at its prime eating quality on the stalk for only 72 hours before becoming over mature. The most important factor is cooling it as soon as possible after harvesting it. Get it into the fridge or cover it with ice! Many farmers say you should remove the shucks right away, too. I've found that removing most of the shuck, but leaving a few leaves to cover each ear is best to prevent the kernels from drying out. See this page for more about storing corn before using it.
The worst mistake people make is overcooking corn. In fact, corn isn't really cooked; it's just heated up. If you cook it form more than a few minutes (3 minutes), then you are simply breaking down the sugars and turning a nice, crisp sweet ear into bland mush. It's not a pot roast; the purpose of heating it is NOT to break down the cells, just to heat them to bring out the flavor and melt the butter!
Here's how to cook the corn:
You can easily freeze the sweet corn and have that great taste in the dead of winter!
This too, is easy... but it DOES require a Pressure Canner. You cannot safely do this with a water bath canner. Food poisoning is no joke!
Water bath canner with a jar rack
Pressure canners for gas, electric and induction stoves: Presto 23Qt or T-fal 22Qt
Canning scoop (this one is PERFECT)
Ball Blue book (most recent version)
Jars: 8oz canning jars for jams
Farm markets and roadside stands
Road trips and camping resources
Local Honey, apiaries, beekeepers
Consumer fraud and scams information
Home canning supplies at the best prices on the internet!
Maple Syrup Farms, sugarworks, maple syrup festivals
Environmental information and resources
Farms For Your Event for birthday parties, weddings, receptions, business meetings, retreats, etc.
Festivals - local fruit and vegetable festivals
Get the
most recent version of
the Ball Blue Book
With this Presto 23 quart pressure canner and pressure cooker, you can "can" everything, fruits, vegetables, jams, jellies, salsa, applesauce, pickles, even meats, soups, stews. Model 01781
You can make jams, jellies, can fruit, applesauce, salsa and pickles with water bath canners, like this Granite Ware 12-Piece Canner Kit, Jar Rack, Blancher, Colander and 5 piece Canning Tool Set